Smoked Pork Tenderloin

1 pork Tenderloin, trimmed of fat and skin
Paprika
Dijon mustard
½ apple, sliced
¼ yellow onion, sliced
1 cup beer (or chicken broth, or dry white wine)

Paste Spread:
4 cloves garlic
1 TBSP fresh rosemary
2 TBSP fresh thyme
S&P
1 TBSP olive oil

Add all the paste ingredients except the oil in a food processor and blend.  As you are blending add the olive oil to make a nice paste.

After trimming the tenderloin sprinkle both sides with paprika.  On the top side add the Dijon and spread it over the loin with a spatula.  Add the paste spread and spread with a spatula. 

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In a pan, lay the sliced onion then the apples and place the loin on top and add the beer.  Cook over indirect heat (~250°) for ~~~ hours until the meat reaches an internal temp of 160°.  Wrap in aluminum foil and rest for 10 minutes.  Slice and serve with zucchini fritters with sour cream.

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As of 7/25/21

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